The Book of Sushi

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The Book of Sushi

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The Book of Sushi Overviews

Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein.

The focus is always on the traditional--the best sushi--and with this beautifully illustrated book as a guide, the reader will know not only how to enjoy the sushi shop with savoir-faire, how, in fact, to become a connoisseur, but how to make and serve this intriguing, delightfully refreshing dish at home. Whether you're a near connoisseur or virtual novice, there's always more to learn about sushi. The Book of Sushi is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit.

The Book of Sushi RelateItems

• Sushi: Taste and Techniques
• Sushi Making at Home
• Sushi (Essential Kitchen Series)
• Sushi
• The Best 50 Sushi Rolls

The Book of Sushi CustomerReview

This book is true fun to read. Pictures are spare, elegant, and profuse; for a good ways in the middle of the book, every other page is a full-color photo designed to remind you how various forms of sushi relate to the passing of the seasons.

The text is clear - very readable - and the author's love for the history, tradition and eating of sushi shines through. Tips on what to order don't feel like prescriptions so much as suggestions; I especially appreciated the explanation of which types of fish are good during different parts of the year. The book is crammed with practical information like this - Omae points out that maki rolls should be eaten first, not because of some obscure protocol, but because the seaweed-paper wrapper may not hold up as moisture soaks into it. And it may sound obvious in retrospect, but I'd never actually realized that you're not supposed to dip the rice part of nigiri-zushi into the soy sauce; rather, you hold it 'upside down' and just wet the fish.

This book will make you want to go out and eat more sushi, and if you're a thoughtful person like me, all that good information will probably enhance the experience. 5 stars!


*** Product Information and Prices Stored:Feb 08, 2010 00:00:07

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